Step 1

Cut the courgette into irregular 2cm pieces. Add to a bowl, toss with olive oil, salt and black pepper, then tip into the air fryer basket. Cook at 200°C for 5 mins.

Step 2

Pat the salmon dry then rub with olive oil, salt, black pepper and fennel seeds. Add the cherry tomatoes to the air fryer basket with the courgettes, then place the salmon on top, skin-side down. Reduce the heat to 180°C and cook for 8-10 mins, depending on the thickness of the salmon. If it’s not fully cooked, continue in one-minute bursts.

Step 3

Bring a large saucepan of salted water to the boil. Drop in the orzo and cook following packet instructions.

Step 4

In a large bowl (the same one from earlier to save on washing up), whisk together a glug of olive oil, the juice of the lemon, Dijon mustard and a pinch of salt and black pepper.

Step 5

Roughly chop the parsley. Remove the salmon from the air fryer and set aside. Tip the roasted veg into the dressing along with the drained orzo and parsley. Mix well.

Step 6

Spoon the orzo salad into your Tupperware containers, flake the salmon over the top and finish with a drizzle of pesto. Box up and pop in the fridge (these last for up to 3 days). Lunch is done.